LA CATRINA TACOS & TEQUILA BAR

Name: LA CATRINA TACOS & TEQUILA BAR
Address: 155 HAMPTON POINT DR, SAINT AUGUSTINE, FL, 32092, US
Rating: 52.2

155 HAMPTON POINT DR, SAINT AUGUSTINE, FL 32092

License #6501920

🍺 Bar/Pub ℹ️

52.2 Grade F / 100

Failing Health Score

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Latest inspection

May 12, 2026 · 10 findings · 1 critical

Routine - Food

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Quick take

LA CATRINA TACOS & TEQUILA BAR in SAINT AUGUSTINE currently holds an InspectFL Health Score of 52.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 62 total violations — 24 critical, 14 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 9, 2024

The latest inspection on May 12, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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LA CATRINA TACOS & TEQUILA BAR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board on cooks line.
[08B-38-4] Food stored on floor. Case of tortilla on floor near reach in freezer.
[10-08-5] Ice scoop handle in contact with ice. Handle of ice scoop touching ice in Server area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Four knives stored between oven and flip top cooler. Employee moved knives.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle, employee moved tongs.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at hand wash sink near mop sink.
[08B-12-5] Stored food not covered. Several food items stored in the walk in cooler uncovered. Food items are currently cold holding.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on Prep table when not in use.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over chorizo in cooler drawers. Employee properly stored food items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Server area near drink machine. Employee provided paper towels.

Disposition: Met Inspection Standards
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Build up of dead flies on sticky fly tape in back ware washing prep area, tape was discarded.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 0ppm, ran multiple times still reading 0ppm, operator worked on machine and stated detergent and sanitizer lines were switched, retested at 100ppm.
[14-31-5] Nonfood-grade bags used in direct contact with food. Bags of marinaded chicken in standing reach in freezer in storage room, chicken removed from bags.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon wrapped raw shrimp stored over cooked shredded chicken on speed rack in walk in cooler. Raw shrimp stored over shredded cheese in walk in cooler. Also raw chicken stored over raw chorizo in reach in cooler drawers on cook line. Employee began to rearrange all items during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (46F - Cold Holding) in partially melted ice bath at wait station, uncovered, per operator salsa was uncovered several hours ago, ice added and cover replaced, recheck at 41F after 45 minutes. shredded chicken (46F - Cold Holding); chili relleno (48F - Cold Holding) in uncovered containers right next to door inside walk in cooler that is outside, per employee door was left open for less then 1 hour prior for delivery. Items covered.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut watermelon (55F - Cooling) in ice bath at bar, per operator watermelon was cut around 11am, time of temperature check was at 3:45pm.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut watermelon (55F - Cooling) in ice bath at bar, per operator watermelon was cut around 11am, time of temperature check was at 3:45pm.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. ground beef (118F - Reheating at 2 hours, immediately heated to 181F) in large pot on cook line, per employee ground beef has been there about 2 hours, burned turned on and beef immediately reheated to 181F
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chili relleno (76F - Cooling, after 45 minutes 75F) stacked in metal pan in hallway to cook line in kitchen, chilies put on sheet pans and put in walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash station in server area used to dump drinks in.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in standing reach in cooler in server area without a date, per operator flan was made on Saturday, flan labeled.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 80 dead flying insects in sticky tape traps in hallway with food storage and in ware washing area, employees discarded all traps.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-73-4] Floor soiled/has accumulation of debris. Under reach in cooler in far end of ware washing area. Also standing water under dish machine in ware washing area.
[08B-38-4] Food stored on floor. Bag of flour and cooking oil in storage areas, employee corrected during inspection.
[14-13-4] Food-contact surface not smooth and easily cleanable. Establishment using porous lava bowl to put food inside of, bowls removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In both mens and womens bathroom.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Container of cut limes in drink ice at bar area.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of raw shrimp stored over bag of tortillas in reach in freezer in storage area. Raw chicken, removed from original container, stored over cooked tamales in reach in freezer in storage area. Also raw fish stored over mayo in bottom of reach in cooler on cook line, fish moved.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1 dead insect inside container of queso cheese sauce on top of oven in kitchen. Container of cut limes in drink ice at bar area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (51F - Cold Holding) in reach in cooler on make line under service window, per employee doors where consistently open for several hours, ice placed in reach in cooler. raw chicken (52F - Cold Holding); raw beef (52F - Cold Holding); tamales (51F - Cold Holding); shredded cheese (51F,50F - Cold Holding); salsa (50F - Cold Holding); pork (50F - Cold Holding); chili rellenos (50F - Cold Holding) all items in outside walk in cooler, per operator door was consistently open for a delivery several hours ago, employees placed ice inside cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Establishment has all time/temperature controlled for safety foods in reach in cooler on cook line and salsa in server area on time control except for the raw fish, but there is nothing marked that is tracking the time, employee corrected during inspection
[41-10-4] Toxic substance/chemical improperly stored. Bottle of soap stored over tortillas on rack in hallway, soap moved. Container of all purpose cleaner stored with cooking oil on table at end of cook line, cleaner moved.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (58F - Cooling, 58F after 39 minutes) in reach in cooler in server area in covered large plastic tubs.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At least 5 employees engaged in food preparation on site when inspector arrived and no one on site is a certified food manager, certified food manager showed up during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator 4 employees on site that have been working at establishment for 3 to 4 months do not have any training.
[31B-03-4] No soap provided at handwash sink. In stall in mens bathroom.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Tortilla chips in storage area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash station at bar area. In both bathrooms.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef (49F - Cooling over 6 hours) in large deep covered plastic container in walk in cooler, per employee beef was cooked last night and placed in walk in cooler without any additional preparation.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. beef (49F - Cooling over 6 hours) in large deep covered plastic container in walk in cooler, per employee beef was cooked last night and placed in walk in cooler without any additional preparation.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects around soda machine in server area. Approximately 8 live flying insects in ware washing area around rack and keg cooler.
[14-31-5] Nonfood-grade bags used in direct contact with food. Grocery bags used to stored raw beef in standing reach in freezer in storage area.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Cans of roach and ant spray in server area, per operator spray is used in corners of walls in server area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over produce in walk in cooler, eggs moved. Raw fish stored over cooked vegetables in bottom section of reach in cooler on cook line, fish moved. Also raw chicken stored over raw beef in walk in cooler, beef moved.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle with yellow liquid stored with alcohol on rack in server area, bottle removed
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef (49F - Cooling over 6 hours) in large deep covered plastic container in walk in cooler, per employee beef was cooked last night and placed in walk in cooler without any additional preparation. shredded cheese (45F - Cooling, after 1 hour 45F) in large covered plastic bus tub in walk in cooler, lid removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in dish area.